"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

English Strawberry Elizabeth Recipe

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This recipe for English Strawberry Elizabeth, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sourcebox Ltd, UK distributors of Luxform Lighting -- Deidre Kelly
Added: Monday, October 24, 2005


1 lb. strawberries, chopped
4 oz. hard butter
2 oz. Demerara sugar (no real substitute, use light brown sugar)
2 oz. hazelnuts, diced
4 oz. plain flour (plain flour is all-purpose flour, not self rising)
1 gelatine packet
4 T. water
1 T. lemon juice
6 oz. sugar
1 cup double cream (heavy whipping)
ring mould OR 8 inch cake tin
extra strawberries to decorate (optional)

1. Rub butter into flour, Demerara sugar, and chopped nuts. Scatter over baking tray and bake for 10 to 15 mins. in a pre-heated oven 400. Leave to cool. Crumble when cold.

2. Put water and gelatine together to soften.

3. Mash of the strawberries in a saucepan add lemon juice and sugar. Bring to boil while stirring. Take off heat and add softened gelatine. Stir until completely dissolved. Pour a little into base of mould (deep enough to give you a thin layer of sparkling clear red, which will form the top of the finished dessert). Leave to set.

4. Whip cream until it just holds its shape and add remaining chopped strawberries. When gelatine mixture is cold, but not set, add to cream and fold in gently.

5. Fill mould with layers of strawberry mixture, then crumbs (usually 2 of each) and leave to set in fridge. Dip mould into hot water to loosen before turning out (but not for too long!).

Personal Notes:
Personal Notes:
This delightful summer dessert sparkles with a jewel like slick of strawberry on top and creamy and crunchy layers of fruit, cream and nutty crumble.




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